Paloma Citrus Cake with Tequila-Lime Glaze

Make the Paloma Citrus Cake
2 Preheat the oven to 350°F. Spray a bundt pan with nonstick cooking spray, and set aside.
3 In a large glass bowl, combine the coconut oil and sugar. Whisk together until combined.
4 Measure in the eggs, breaking the yolks and whisk into the wet ingredients.
5 Pour in the freshly squeezed grapefruit and lime juices. Add the tequila if adding the tequila. Sprinkle in the grapefruit and lime zest, then whisk until incorporated.
6 Add the dry ingredients to the wet: Sprinkle in the flour, baking powder and salt. Whisk until just incorporated.
7 Pour the batter into the prepared bundt pan.
8 Bake for 50-60 minutes, or until an inserted toothpick comes out clean.
9 Remove from the oven, and flip upside down immediately onto a cake plate so the cake can begin to release from the pan.
10 When the cake releases from the pan, remove the pan, and let come to room temperature.
Make the Tequila-Lime Glaze
13 In a glass bowl, measure in the powdered sugar, tequila, lime zest and salt.
14 Whisk together until combined, and set aside until it’s time to glaze the cake.
Glaze the Cake
17 When the cake is at room temperature, drizzle the glaze over it in whatever kind of pattern you like,
18 Save a little glaze to decorate individual pieces of cake.
19 Slice with a cake knife, and enjoy!